You know those nights when you’re craving takeout but also trying to save money (and maybe sneak in something a little healthier)? Same here. That’s exactly why I started making Chicken Chow Mein With The Best Sauce at home—and let me tell you, it’s a total game-changer.

In less time than it takes to wait for delivery, you can whip up a big, steamy pan of glossy noodles, juicy chicken, and veggies coated in a rich, sweet-savory sauce that hits all the right spots. Seriously, this is one of those dinners that feels like a treat but is secretly super easy.

Why You’ll Fall in Love with This Chicken Chow Mein

Everything cooks in one pan (YES to fewer dishes).
You’ll have it ready in under 25 minutes.
The sauce is the star—thick, savory, and totally addictive.
It’s incredibly customizable—make it gluten-free, meatless, spicy, whatever you want.

A Little Noodle Backstory

“Chow Mein” literally means “stir-fried noodles,” and it’s been around for ages, making its way from Chinese kitchens to tables all over the world. What’s cool is how much freedom you get with it—protein? Your call. Veggies? Whatever’s in the fridge. But the one thing that must be right? The sauce. That’s what takes this from “meh” to “whoa, is this better than takeout?!”

The first time I made Chicken Chow Mein With The Best Sauce, I eyeballed the sauce ingredients… and well, it wasn’t great. So I went back, tweaked it, measured, tested again—and boom. Perfection. Rich, glossy, and clings to every noodle like it’s meant to be there.

What You’ll Need (for 3 servings)

For the Sauce:

1½ tbsp cornflour (this thickens it up)
¾ tbsp soft dark brown sugar (for that deep sweetness)
2 garlic cloves, crushed
3 tbsp dark soy sauce
3 tbsp oyster sauce
225 ml chicken stock (cube or fresh—no judgment)

For the Stir Fry:

¾ tbsp sunflower oil (or olive, if that’s what you’ve got)
480–500 g chicken breast, sliced into strips
1½ tsp Chinese five spice
450 g stir-fry veg mix (or DIY it—more below)
200 g dried egg noodles
3 spring onions, chopped (for garnish, optional)

Optional Fresh Veggies (if skipping the bag):

1 small carrot (matchsticks)
½ red + ½ green bell pepper (sliced)
¼ small cabbage (shredded)
100g bean sprouts

How to Make Chicken Chow Mein With The Best Sauce

Step 1: Make the Sauce
Mix the cornflour and sugar first (prevents lumps). Then stir in soy sauce, oyster sauce, and chicken stock. Whisk it all up until smooth and set it aside.

Step 2: Soak Your Noodles
Pop those dried noodles into a bowl, pour over some boiling water, and let them hang out while you get the stir-fry going. No boiling needed!

Step 3: Cook the Chicken
Heat oil in a big pan or wok. Add the chicken and five spice. Cook until golden and cooked through—about 6-7 minutes.

Step 4: Add the Veggies
Toss in your stir-fry mix or freshly sliced veggies. Cook for another 4-5 minutes. You want them tender but still a little crisp.

Step 5: Sauce Time
Pour in that gorgeous sauce and give everything a good stir. Let it bubble and thicken slightly.

Step 6: Noodle Party
Drain your noodles, toss them into the pan, and stir until everything’s glossy and delicious. Top with spring onions if you’re feeling fancy.

My Top Tips

Mix cornflour first—no one wants lumpy sauce.
Want a kick? Add chili flakes or a drizzle of sriracha.
Finish with a splash of sesame oil for a nutty kick.
Pre-chop your ingredients in the morning, then dinner’s a breeze.

If you love dishes with a kick, my Bang Bang Chicken is another spicy favorite you’ll want to bookmark.

Make It Your Own

Vegetarian? Use tofu or tempeh. Switch the chicken stock to veggie.
Gluten-free? Grab GF noodles, tamari instead of soy sauce, and gluten-free oyster sauce.
Different protein? Try pork strips, shrimp, or even leftover roast chicken.

Feeling adventurous? You’ll probably love the flavor-loaded Chicken and Sausage Gumbo or the creamy, spicy Creamy Cajun Chicken Pasta.

FAQs

Can I make it ahead?
Totally! Just prep the chicken, veg, and sauce earlier in the day. Keep everything in separate containers in the fridge until you’re ready to cook.

What if I don’t have dark soy sauce?
Regular soy sauce works, but the color and depth will be lighter. Dark soy really gives it that restaurant-style richness.

Are egg noodles a must?
Not really. I’ve used rice noodles and even spaghetti in a pinch!

What’s the best pan to use?
A wok is classic, but any large non-stick frying pan works great.

Can I double this recipe?
Yes! It scales easily—just don’t crowd the pan, or things will steam instead of stir-fry.

Other dishes like this?
If you’re into flavor-packed, saucy dishes, check out Longhorn Steakhouse Parmesan Chicken or Bruschetta Chicken Pasta.

Wrap Up

Okay, let’s be real—Chicken Chow Mein With The Best Sauce is the kind of meal you’ll want to make again and again. It’s comforting, customizable, and 100% satisfying. Whether you’re trying to impress your partner, feed your family, or just crush that weekday dinner struggle, this one’s got your back.

It’s got the flavor of a weekend takeaway, but with the speed and simplicity of a midweek meal. And once you taste that silky, flavor-packed sauce? You’ll see why I call it the best.

Go on, give it a try—and if you do, I’d love to hear how it turned out. Bonus points if you tag me in your noodle pics!

Ingredients

For the Sauce:

1½ tbsp cornflour
¾ tbsp soft dark brown sugar
2 garlic cloves crushed
3 tbsp dark soy sauce
3 tbsp oyster sauce
225 ml chicken stock

For the Stir Fry:

¾ tbsp sunflower oil
480 –500 g chicken breast sliced thin
1½ tsp Chinese five spice
450 g stir-fry veg mix
200 g dried egg noodles
3 spring onions chopped (optional)

Optional Fresh Veg Mix (if not using a stir-fry pack):

1 small carrot julienned
½ red bell pepper sliced
½ green bell pepper sliced
¼ small cabbage shredded
100 g bean sprouts

Instructions

Make the sauce: In a small bowl, whisk cornflour and sugar until smooth. Stir in garlic, soy sauce, oyster sauce, and chicken stock. Set aside.
Soak the noodles: Place dried noodles in a bowl and cover with boiling water. Let sit while preparing the stir-fry.
Cook the chicken: Heat oil in a wok or large frying pan. Add chicken and Chinese five spice. Stir-fry for 6–7 minutes until almost cooked.
Add the vegetables: Stir in your veg mix and cook for another 4–5 minutes until tender-crisp.
Add the sauce: Pour your prepared sauce into the pan. Stir well to coat the chicken and vegetables. Let it bubble and thicken.
Combine with noodles: Drain the noodles and add them to the pan. Toss everything together until well mixed and heated through.
Garnish and serve: Sprinkle with spring onions (if using) and serve hot.

Notes

Use tamari and gluten-free noodles for a gluten-free option.
Tofu or shrimp make great alternatives to chicken.
Add chili flakes or sesame oil for extra flavor.
You can prep all ingredients earlier in the day for a quick-cook dinner.

Hello! I'm Mia

Chicken Chow Mein With The Best Sauce